SANDRA'S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!

You can also sub out the coconut and marshmallows for chopped nuts,

or the chips for other flavors...

Yield: 36 squares

Prep: 10 Mins.

Cook: 5-10 Mins.

Chill: 2 Hrs.

INGREDIENTS

3 cups semi-sweet chocolate chips

1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)

Pinch of kosher salt

1/2 cup finely shredded sweetened coconut

2 cups miniature marshmallows

1-1/2 teaspoons vanilla extract

METHOD

Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

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Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).

SANDRA'S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,

but must be refrigerated for a minimum of 24 hrs to set...

Yield: 16 squares

Prep: 15 Mins.

Bake: 27 to 30 Mins.

Cool: 1 Hr.

Refrigerate: 24 Hrs.

INGREDIENTS

Brownie Batter:

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon kosher salt

1 cup walnuts, chopped coarse

Topping:

2 cups miniature marshmallows

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

METHOD

Preheat oven to 350F. Spray a 9x9" square baking dish with baking spray; set aside.

To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.

In a small bowl beat the eggs with the vanilla extract.

After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.

Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).

Spread batter evenly into prepared baking dish.

For the topping, add 'topping' chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.

Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.

Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!

SANDRA'S CHOCOLATE-LOVER FUDGY BROWNIES from scratch

Fantastic warm!

Feel free to take these Chocolate-Lover Fudgy Brownies

over the top by serving them with French vanilla bean ice cream alongside...

Servings: (12)

Prep: 15 Mins.

Bake 30 to 35 Mins.

INGREDIENTS

Brownies:

3/4 cup semisweet chocolate chips

1⁄2 cup (1 stick) unsalted butter, cut into cubes

1 cup dark brown sugar, packed

1 teaspoon vanilla extract

2 large eggs, beaten

1/4 teaspoon instant espresso

Pinch of cayenne

3⁄4 cup + 2 tablespoons all-purpose flour

1⁄4 teaspoon double-acting baking powder (or regular)

1/4 teaspoon baking soda

1⁄4 teaspoon fine-grain sea salt

1⁄2 cup white chocolate chips

Post-bake finishing:

1/4 cup semisweet mini chocolate chips

METHOD

Preheat oven to 350-degrees. Spray a glass 8x8" square pan with Bakers Joy; set aside.

In a heavy-bottom medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.

Stir in brown sugar and vanilla extract. Add beaten eggs, instant espresso, and cayenne, mixing well to combine.

Place a sieve over mixture, and sift flour, baking powder, soda, and sea salt into cooled mixture in saucepan. Gently fold, just until combined (do not over mix). Fold in white chocolate chips.

Pour batter into prepared pan.

Bake for 30 minutes for super moist, or up to 35 minutes for moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with semisweet mini chocolate chips.

Hot out of the oven
and immediately sprinkled with
semisweet mini chocolate chips...

Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!

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Tip:

Glass baking dishes generally take more time than dark baking pans, so you might have to decrease your baking time if using a dark baking pan.

SANDRA’S CHRISTMASTIME FUDGE

Melt-in-your-mouth deliciousness!

I found my recipe of this fudge featured 

@ www.charity.cs.uwlax.edu 
shortly after I posted it...

Yields: 64 small squares
(or 34 medium squares)
Prep/Cook: 20 Mins.

INGREDIENTS

1/3 cup +2 tablespoons evaporated milk (not sweetened condensed milk ;-)
1 cup granulated sugar
3 tablespoons unsalted butter
pinch fine-grain kosher salt
1-1/2 cups semisweet chocolate chips
½ cup Andes Creme de Mint chips
1 cup milk chocolate chips
1/2 cup walnuts, finely chopped
2 teaspoons vanilla extract
½ cup miniature marshmallows
½ cup coconut flakes
3 drops red liquid vegetable food coloring
3 drops green liquid vegetable food coloring

METHOD

Prepare a 9"x9” square pan by lining it with foil, leaving a flap for easy removal of fudge later on, and then spray the pan with butter spray, and set aside.

Place the chopped coconut flakes in two separate jars, and sprinkle one jar with 3 drops of red food coloring, and the other with 3 drops of green, and then vigorously shake each to equally coat the coconut with color. Set aside.

To make the fudge, add condensed milk, sugar, and butter, and kosher salt in a heavy-bottom saucepan over low heat, stirring just until hot and sugar has dissolved (please do not boil), add the three different chips, and gently stir until smooth and melted, about 10 minutes. Remove from the heat; stir in nuts, and vanilla. Quickly but gently, fold in the marshmallows (to prevent over melting), and spread fudge mixture evenly into prepared pan using a spatula. Sprinkle alternating stripes with two different colors of coconut, and gently press to adhere.

Cool to room temperature, uncovered, on counter for 30 minutes. Move to refrigerator, uncovered, and continue to chill for 2 hours, until fudge is firm. Remove the fudge from the pan. Peel off the foil underneath, and place fudge upright onto cutting board.  Cut into equal squares (See *Tip, below). Once pre-chilled and cut into squares store the fudge, covered, in the refrigerator. – Enjoy!

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*Tip: To cut fudge, first cut down the middle, turn, and cut down the other middle to form four large pieces, and then cut each of the four pieces, four times each way to end up with 64 even pieces ~ Merry Christmas!  
--I wrap each of my fudge squares individually, as I tend to mail them.
--You can also make this fudge ahead of time and freeze it; it thaws beautifully ;)